Chicken & Bacon Fried Rice is a fast, one-pan dinner that turns leftover rice and cooked chicken into something that tastes like pure takeout comfort. Cold rice gets stir-fried until toasty and fragrant, then tossed with juicy chicken, crispy bacon, peas, carrots, and soft scrambled eggs in a simple soy-sesame-garlic sauce. Every forkful is salty, smoky, and savory with little pops of sweetness from the veggies and just enough chew from the rice.
This is the kind of skillet meal that feels like a treat but is built entirely from simple, budget-friendly ingredients. You can have it on the table in under 30 minutes, it reheats well for lunches, and it’s endlessly customizable with whatever vegetables or seasonings you love.
If you keep a stash of cooked rice and some bacon in the fridge, Chicken & Bacon Fried Rice quickly becomes one of those back-pocket recipes you can throw together on autopilot.
Equipment
- Large skillet or wok
- Cutting board and sharp knife
- Mixing bowl
- Spatula or wooden spoon
- Measuring cups and spoons
Ingredients
- 4–6 slices bacon, chopped
- 2 cups cooked chicken, diced or shredded (rotisserie or leftovers work great)
- 3 cups cooked white rice, chilled (day-old is best)
- 3 large eggs, lightly beaten
- 1 cup frozen peas and carrots mix, thawed slightly
- 3 green onions, sliced (whites and greens separated)
- 2–3 tablespoons soy sauce, to taste
- 1 tablespoon sesame oil
- 1–2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger (optional but recommended)
- ½ teaspoon black pepper
- 1–2 tablespoons neutral oil, as needed (vegetable, canola, or similar)
Instructions
To make Chicken & Bacon Fried Rice, start by building flavor with the bacon. Place a large skillet or wok over medium heat and add the chopped bacon. Cook, stirring occasionally, until the bacon is crisp and the fat has rendered into the pan.
Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Carefully pour off any excess fat so you’re left with about a tablespoon in the skillet; this will carry the bacon flavor into the rice without making the finished dish greasy. If the bacon didn’t render much fat, add a drizzle of neutral oil to the pan.
With the skillet still over medium heat, pour in the beaten eggs. Let them sit undisturbed for a few seconds as they start to set around the edges, then gently push and fold them with a spatula, scrambling until just cooked through but still soft and slightly glossy.
Slide the scrambled eggs onto a plate and set aside. Don’t overcook them now; they’ll finish heating later when they go back into the hot rice.
Turn the heat up to medium-high and add a bit more oil to the skillet if it looks dry. Add the white parts of the green onions along with the peas and carrots. Stir-fry for a couple of minutes until the vegetables are hot and just tender, but still bright in color.
Add the minced garlic and ginger and cook for another 30 seconds or so, stirring constantly, just until fragrant. You don’t want the garlic to brown, or it can turn bitter.
Now it’s time to add the rice. Break up any clumps with your fingers or a spoon before it goes into the pan, then crumble the cold rice into the skillet over the vegetables.
Spread it out in an even layer and let it cook, undisturbed, for a minute or two to give some of the grains a chance to lightly fry and pick up a bit of color. After that initial sear, start tossing and stirring the rice, scraping up any bits that stick so they can crisp without burning.
Pour the soy sauce and sesame oil evenly over the rice and toss again so every grain gets coated. The rice should start to look lightly browned in spots and smell toasty and nutty from the sesame oil.
Taste a small spoonful and adjust with more soy sauce if it needs more salt, keeping in mind you’ll also be adding salty bacon and chicken back in. Sprinkle in the black pepper and toss once more to distribute it throughout the dish.
Add the cooked chicken to the skillet and stir to mix it into the rice and vegetables. Let it warm through for a couple of minutes so any juices it releases mingle with the soy-sesame mixture and coat the rice. Return the scrambled eggs to the pan, breaking them into bitesized pieces as you stir them in.
Add most of the cooked bacon and the green parts of the green onions, tossing everything together until it’s well combined and steaming hot.
At this point, taste again and fine-tune the seasoning. If you want a stronger savory edge, add a splash more soy sauce. For a richer, more aromatic finish, drizzle a tiny bit more sesame oil over the top.
If you like a bit of heat, this is a good time to shake in some red pepper flakes or a dash of hot sauce and stir them through. The rice should be fluffy with a few crisp edges, the chicken tender and well seasoned, and the bacon adding smoky, crunchy accents in every bite.
Once you’re happy with the flavor, remove the skillet from the heat. Sprinkle the remaining bacon over the top as a final crunchy garnish. Serve the Chicken & Bacon Fried Rice immediately, straight from the pan into warm bowls, making sure each portion gets a good mix of rice, chicken, bacon, vegetables, and egg.
It’s best hot and fresh when the textures are at their peak, but it also holds well on the stovetop over very low heat if you’re waiting on the rest of dinner or stragglers to arrive.
Tips & Variations
Day-old, chilled rice is the secret to great fried rice because the grains are firmer and drier, which keeps them from turning mushy in the pan. If you only have freshly cooked rice, spread it on a baking sheet to steam off some moisture and chill it quickly in the fridge or freezer before using.
Any neutral-flavored long-grain or medium-grain rice works, but jasmine rice gives a nice fragrance and slightly chewy bite that holds up well to stir-frying.
Chicken & Bacon Fried Rice is a great canvas for whatever you have on hand. Rotisserie chicken, leftover grilled chicken, or even diced baked chicken all work; just make sure it’s already cooked before it goes into the pan so it only needs to reheat.
You can swap the peas and carrots for mixed vegetables, chopped bell peppers, corn, or even finely chopped broccoli. If you’re feeding bacon lovers, add a couple of extra slices; if you want to keep things lighter, use turkey bacon and a bit less oil.
You can also lean into different flavor profiles with small tweaks. A tablespoon of oyster sauce or hoisin stirred in with the soy adds depth and a slight sweetness that’s very “takeout” in feel.
A squeeze of lime and a handful of cilantro at the end gives a fresher, brighter twist. If you want a creamier, “crack-style” take, a drizzle of ranch or a sprinkle of ranch seasoning over individual bowls is surprisingly good with the bacon and chicken combo.
This fried rice stores and reheats well, making it a smart meal prep option. Cool leftovers quickly, then transfer them to airtight containers and refrigerate for up to three or four days.
Reheat in a skillet over medium heat with a tiny splash of oil or water, stirring frequently, or warm in the microwave in short bursts, fluffing the rice in between to keep it from clumping. The bacon will lose a bit of its crunch, but the flavors meld and deepen, making it just as satisfying the next day.
